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Recipe Card
ingredients
Rice Waffle
- 1 Success Rice Boil-in-Bag White Rice
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or mirin
- 1/2 teaspoon sesame oil
ingredients
Spicy Tuna
- 1/2 pound wild-caught tuna, finely diced
- 1/4 cup Kewpie mayo
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced, for garnish
- 1/2 avocado, sliced, for garnish
- Furikake, for topping
Method
Step 1
The night before, start by preparing the sushi rice. In a small pot, bring 4 cups of water to a boil and add the bag of Success Rice Boil-in-Bag White Rice. Boil for 13 minutes. While the rice is cooking, mix the remaining rice waffle ingredients (rice vinegar, maple syrup or mirin, sesame oil) in a small bowl.
Step 2
Once the rice is cooked, drain it and transfer it to a mixing bowl. Evenly drizzle the sushi rice vinegar mixture over the rice and mix until it's well coated. Allow the rice to cool slightly, then pack it into an air-tight container to help it stick together. Refrigerate until you're ready to cook.
Step 3
Finely dice the fresh wild-caught tuna. In a bowl, combine all the spicy tuna ingredients (Kewpie mayo, sriracha, rice vinegar, sesame oil) and mix well. Gently stir in the diced tuna to coat it with the flavors. Set the mixture aside to marinate.
Step 4
Preheat a mini waffle maker. Take the prepared sushi rice out of the fridge. Lightly coat the waffle maker with avocado oil to prevent sticking. Add about ¼ cup of sushi rice onto the waffle maker, ensuring it covers the surface in a thick layer. Firmly press down the top of the waffle maker to compact the rice, helping it stick together and maintain the waffle shape.
Step 5
Cook the rice waffle in the waffle maker for approximately 8-9 minutes, or until the top appears golden and slightly crispy.
Step 6
Carefully remove the cooked rice waffle from the waffle maker and place it on a plate. Arrange the thinly sliced avocado on top of the rice waffle. Spoon the marinated spicy tuna over the avocado layer. Sprinkle the dish with thinly sliced green onions and furikake.